With all of these beautiful carrots we have been getting, I have been thinking a lot about different ways of using them up! Of course snacking on them raw and putting them in salads or with roasts are all great...but Mom's carrot cake is what has really been on my mind! I will share the recipe here. It is the BEST carrot cake I have ever eaten and most people I make it for agree (and request it over and over again!)
Barbara's Carrot Cake
2 c sugar
4 eggs
Mix well and add 2 c self-rising flour, 1 ½ t baking soda, 2 t cinnamon.
Fold in 3 c grated carrots. Bake in 9x 13 pan @ 350° (325° for glass) for 45 minutes to an hour.
Frosting:
1 box powdered sugar (1 lb= 4 c)
1 stick softened margarine (½ c)
8 oz. cream cheese
1 c nuts, chopped (optional)
1 t vanilla
Mix well. Frost when cake is cool. Keep cake at room temperature.
As for leeks, this Jamie Oliver recipe for Cheat's pappardelle with slow-braised leeks and crispy porcini pangrattato looks fantastic, or you can substitute leeks for onions in any of your favorite recipes for a slightly milder flavor.
Lastly, don't hide your basil! Cut the bottom of stems slightly and put them in water to keep them fresh and add a lovely scent to your kitchen at the same time!
Happy eating!
No comments:
Post a Comment